Instructions
Step 1: Prepare the Pork/Chicken Skewers
- In a large bowl, combine soy sauce, 1/4 cup white vinegar, 1/4 cup brown sugar, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Whisk until sugar is dissolved.
- Add the cubed pork or chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to penetrate and tenderize the meat.
- Once marinated, thread the pork/chicken cubes onto the soaked bamboo skewers, alternating with pieces of onion and red bell pepper. Leave a small space between each piece for even cooking.
Step 2: Prepare the Isaw (Chicken Intestine) Skewers
- Thoroughly clean the chicken intestines: place them in a bowl with 1/4 cup white vinegar and 2 tablespoons coarse salt. Massage well for 5 minutes, then rinse thoroughly under cold running water until the water runs clear. Repeat this process 2-3 times to ensure they are completely clean.
- In a separate bowl, whisk together 1/4 cup soy sauce, 2 tablespoons white vinegar, 1 tablespoon brown sugar, 2 cloves minced garlic, and 1/2 teaspoon black pepper.
- Add the cleaned Isaw to the marinade, ensuring all pieces are coated. Marinate for at least 30 minutes, or up to 2 hours.
- Carefully thread the marinated Isaw onto separate soaked bamboo skewers, folding them accordion-style to create substantial bites.
Step 3: Prepare the Fishball and Kikiam Skewers
- These skewers require no prior marinating. Simply thread the fishballs and sliced kikiam onto separate soaked bamboo skewers. You can alternate them or group them as desired.
Step 4: Prepare the Sweet Spicy Glaze
- In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup soy sauce, 1/4 cup banana ketchup, 2 tablespoons white vinegar, 2 tablespoons water, sriracha (or chili garlic sauce), 1 tablespoon minced garlic, 1 teaspoon grated ginger, and 1/2 teaspoon sesame oil.
- Bring the mixture to a simmer over medium heat, stirring constantly until the sugar dissolves and the glaze thickens slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
- Remove from heat and set aside. This glaze will be used for basting during grilling.
Step 5: Preheat and Prepare the Grill
- Prepare your grill for medium-high heat (about 375-400°F). If using a charcoal grill, arrange coals for direct and indirect heat zones. If using a gas grill, preheat all burners and then reduce one side to low for indirect cooking, if needed.
- Clean the grill grates thoroughly with a wire brush. Lightly oil the grates to prevent sticking.
- If desired, add a handful of soaked wood chips (hickory or mesquite work well) to your charcoal or in a smoker box on a gas grill for extra smoky flavor.
Step 6: Grill the Skewers
- Grilling Pork/Chicken Skewers: Place the pork/chicken skewers directly over medium-high heat. Grill for 3-4 minutes per side, turning frequently, until nicely charred. During the last 5-7 minutes of cooking, begin basting generously with the sweet spicy glaze. Continue grilling and basting, turning every 1-2 minutes, until the internal temperature of the pork reaches 145°F (63°C) or chicken reaches 165°F (74°C) and the glaze is sticky and caramelized.
- Grilling Isaw Skewers: Place the Isaw skewers over direct medium-high heat. Grill for 2-3 minutes per side, turning frequently, until they are nicely charred and cooked through. Isaw cooks relatively quickly. During the last 3-4 minutes, baste generously with the sweet spicy glaze, turning frequently to coat evenly and achieve a sticky finish.
- Grilling Fishball and Kikiam Skewers: Place these skewers over direct medium-high heat. Grill for 2-3 minutes per side, turning frequently, until they are heated through and have some nice grill marks. During the last 2-3 minutes, baste generously with the sweet spicy glaze, turning frequently until they are sticky and slightly caramelized. These cook very quickly.
- Ensure not to overcrowd the grill. Cook in batches if necessary to maintain consistent grill temperature.
- Once cooked, remove all skewers from the grill and let them rest for a few minutes before serving.
Cooking Tips and Variations
To achieve that authentic smoky flavor, consider using a charcoal grill and adding a handful of soaked wood chips (like hickory or mesquite) to the coals. If using a gas grill, a smoker box with wood chips can also impart a wonderful smoky essence. For perfectly juicy bites, always remember that marinating is key – the longer the better, especially for pork or chicken, as it tenderizes the meat and infuses it with flavor. Don’t overcook your skewers; a meat thermometer is your best friend to ensure poultry and pork reach their safe internal temperatures without drying out. Basting with the sweet spicy glaze should happen towards the end of the grilling process, allowing it to caramelize and form that irresistible sticky coating without burning.
For variations, feel free to experiment with different proteins: beef sirloin, shrimp, or even firm tofu can be excellent additions. For a vegetable-heavy skewer, alternate cherry tomatoes, bell peppers, zucchini, and mushrooms, marinating them briefly in a light soy-ginger dressing before grilling. You can also adjust the spice level of the glaze by adding more sriracha or chili garlic sauce for an extra kick, or reducing it for a milder flavor. If you don’t have a grill, these skewers can be cooked under a broiler in your oven or even pan-fried in a hot skillet, though you might miss out on some of the smoky char. Just be sure to still baste frequently with the glaze to build up that delicious sticky coating. For an extra layer of flavor, try adding a tablespoon of fish sauce to the pork/chicken marinade.
Storage and Reheating
To store any leftover Smoky Grilled Street BBQ Skewers, allow them to cool completely to room temperature. Once cooled, remove the meat and other ingredients from the bamboo skewers if desired, or store the entire skewers. Place them in an airtight container and refrigerate within two hours of cooking. They will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooked skewers (off the bamboo sticks) in a freezer-safe bag or container for up to 2-3 months. Thaw frozen skewers in the refrigerator overnight before reheating.
For reheating, the best method to retain moisture and flavor is to use an oven or an air fryer. Preheat your oven to 300°F (150°C) or your air fryer to 325°F (160°C). Arrange the skewers or the removed ingredients in a single layer on a baking sheet or in the air fryer basket. Heat for 10-15 minutes in the oven, or 5-8 minutes in the air fryer, or until heated through. You can brush them with a little extra glaze or a splash of water during reheating to prevent drying out and revive some of that sticky goodness. Avoid reheating in the microwave if possible, as it can make the meat tough and rubbery, but if it’s your only option, use short bursts of heat and cover the skewers to retain some moisture.
Frequently Asked Questions
What kind of skewers should I use, and do I need to soak them?
Bamboo skewers are traditional and work perfectly. Yes, it’s crucial to soak them in water for at least 30 minutes (or even longer) before grilling. This prevents them from burning and charring excessively over the heat, ensuring your food cooks evenly without the skewer disintegrating.
Can I prepare these skewers ahead of time for a party?
Absolutely! The pork/chicken and Isaw can be marinated a day in advance, which actually enhances their flavor and tenderness. You can also thread all the skewers (including fishballs and kikiam) a few hours before grilling and keep them refrigerated. The sweet spicy glaze can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator, ready to be reheated for basting.
My glaze is burning on the grill; what am I doing wrong?
The glaze contains sugar, which can burn quickly over high heat. The key is to apply the glaze during the last 5-7 minutes of grilling. This allows it to caramelize and become sticky without turning black and bitter. If you find it burning, move the skewers to a cooler part of the grill (indirect heat) and continue basting and turning frequently.
I can’t find Isaw (chicken intestines) or Kikiam. What can I substitute?
If Isaw is hard to find, you can certainly omit it or substitute with other adventurous offal like chicken gizzards or hearts, which would follow a similar marinating and grilling process. For Kikiam, you can substitute with other Asian-style sausages or even hot dogs cut into similar sizes. The beauty of street food is its adaptability, so feel free to use what’s available and what you enjoy!